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Greek yogurt parfaits with skillet granola

Greek Yogurt Parfaits with Skillet Granola

Plain Greek yogurt layered with banana, berries and a small batch of cinnamon skillet granola. Adapted from Food Hero (Oregon State University Extension).
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 parfaits
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Skillet granola
  • 4 teaspoons vegetable oil such as canola
  • 2 teaspoons maple syrup or honey or brown sugar; no honey for babies under 12 months
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons sunflower seed kernels unsalted
  • 1/4 cup raisins
Parfaits
  • 2 cups plain Greek yogurt nonfat or low-fat
  • 1 large banana sliced (about 1 cup)
  • 1 cup blueberries or sliced strawberries rinsed and patted dry

Method
 

  1. Wash your hands with soap and water. Rinse the berries under running water and pat them dry.
  2. Warm the oil and maple syrup in a large skillet over medium heat for 1 minute (300°F (150°C) in an electric skillet). Stir in the vanilla and cinnamon.
  3. Add the oats and sunflower seeds and stir until they are coated. Keep cooking over medium heat, stirring constantly, until the oats are lightly browned, up to 10 minutes. A small batch browns quickly, so watch it.
  4. Take the pan off the heat, stir in the raisins and spread the granola on a plate to cool for about 10 minutes. It makes about 1 1/4 cups.
  5. In each of 4 glasses or bowls, layer 1/4 cup yogurt, about 1/4 cup fruit and about 2 1/2 tablespoons granola. Repeat the layers once.
  6. Serve right away while the granola is crisp. Refrigerate leftovers, covered, within 2 hours.

Notes

Adapted from Food Hero's Yogurt Parfait and Skillet Granola (Oregon State University Extension), using plain Greek yogurt and a quarter batch of granola. Oven option for the granola: bake it without the raisins on a baking sheet at 325°F (165°C) for about 20 minutes, stirring halfway.